I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinegar for 3L of milk(3.7% vinegar to milk). That is around 7 times more vinegar. I want to make cottage cheese with the least amount of "vinegary" taste as possible, so how much vinegar do I need to use to effectively curdle the milk and produce cottage cheese. I am using distilled malt vinegar (which has a stronger taste than white vinegar) which I don't like, but that is the only available one in the UK.
Malt vinegar really isn't going to work. It's going to add a lot of flavor to anything you make with it.
If you really can't find white vinegar for sale, there are several other options. I personally use citric acid powder, which is generally harder to find in the USA than white vinegar, but if you have a health food / natural food store near you, try that. I believe you can also use tartaric acid (cream of tartar) but I've never tried it.
If you're in a pinch, you can also use lemon juice or try the vinegar out of a jar / jars of pickled peppers; I've use it from pickled sliced pepperoncinis particularly.
In any case, if you're not sure of the pH of what you're using, you may need to try a couple of times to get it right.